I aged it for 10 months in car boys - Primary, Secondary, Tertiary. Before I bottled it I added Potassium Sorbate (even though I probably did not need to) and let it sit for a week longer. Before it went in bottles I back-sweetened it with honey.

Two months later I have started to drink it. While it smells and tastes great I have a great deal of sediment at the bottom of it. Which if you bump it makes an unsightly mess in your glass when you pour it.

1. After adding more honey let it clear again before bottling (could take a few months). The honey will have proteins and whatnot that will settle in the bottle otherwise.
2. Fining to remove proteins and residual yeast cell with Bentonite (or perhaps other fining agents)
3. Keep it in fridge for a few weeks to eliminate more sediment before bottling.
4. Filtration. This may clear things immediately but sediment can still form in bottles after filtration.